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still hungry after all these years

Yeast don’t care

… how you treat it, apparently. Thanks to Ratio Man for simplifying yet another quirky corner of culinary practice.

“When I used to read bread recipes, I feared yeast for good reason: Bad bread recipes. So many instructed me to heat the water to specific temperatures, between 110 and 115 degrees F., and bloom the yeast. Some wanted sugar in the water. Some told me to wait till I saw bubbles. Or they were neurotic about when to add the yeast. Or the amount, 1-1/4 teaspoons exactly. Rest the dough in a warm place (because of the yeast), they said, or away from drafts. Or you have to bloom active dry but not instant. Or don’t add the salt until the yeast has started its work.”